Basic Brisket Rub

Basic Brisket Rub

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The key to a successful brisket crust has a lot to do with the size of the pepper chunks. Pepper is usally measured in size by mesh, and the ideal size for beef, or lamb is anywhere between 1- and 16 mesh. It's a very coarse crack, sometimes referred to as crushed or kibbled.

Ingredients

215gramsblack pepperAround 1 1/2 cups

130gramsflake saltAround 1/2 cup. Best salt to use is non-iodised

50gramsgarlic powderAround 1/4 cup (optional)

Instructions

Crack and grind the pepper, best way is to use a mortar and pestle. You can buy already cracked pepper but with whole pepper corns and cracking it yourself it is fresher and has a more peppery flavour.